Follow these steps for perfect results
bittersweet chocolate
broken into small pieces
raw cashews
cold water
cocoa powder
Blend cashews and cold water at high speed for 1-2 minutes until the mixture is the consistency of heavy cream.
Scrape down the sides of the blender and blend again until smooth.
Break bittersweet chocolate into small pieces.
Melt the chocolate (double boiler or microwave).
Turn off the heat on the chocolate and fold in the cashew cream gently.
Cool the mixture in the fridge for 2 hours to set.
Using a spoon, take out a small ball of ganache.
Roll the ball in cocoa powder.
Expert advice for the best results
For a smoother texture, strain the cashew cream before adding it to the chocolate.
Adjust the sweetness by adding a touch of maple syrup or agave to the cashew cream.
Experiment with different coatings, such as chopped nuts or shredded coconut.
Store the truffles in the refrigerator for up to a week.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Arrange truffles on a decorative plate and dust with cocoa powder.
Serve as an after-dinner treat.
Include in a vegan dessert platter.
Pair with coffee or tea.
Enhances the chocolate flavor.
Discover the story behind this recipe
Truffles are often associated with luxury and indulgence.
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